A tiny dumpling of stuffed dough collected in a ring. This is the most famous and historical description the gastronomer and writer Massimo Alberini gave about tortellini.
There is no Thanks Giving Day in the US without the turkey, and there is no Christmas lunch without home-made tortellini in Bologna. There are so many variations of the filling as many as there are Bolognese families. They are all delicious and tasty and made with love. And when you ask about Christmas festive dishes each bolognese family will respond the same way, “ours is the only and true recipe of tortellini”. My mom’s tortellini recipe is absolutely the best I’ve ever had.
Make your dough at home with 00 flour and egg. Keep it as thin as tortellini dough have to be. Put a small amount of filling in the center of the square, then fold the dough into a triangle and rolli t up so that the two ends match.
Serve in chiken broth or capon and boiled meat broth.
For the dough you will need 6 eggs and 600 g 00 flour.
For the filling you’ll need gr 300 pork loin; g 100 ham; g 100 mortadella; 100 g Parmigiano Reggiano cheese grated; 2 egges; nutmeg, salt and pepper to taste
For the filling of n.
The stuffing:
Cut the pork meat into coarse pieces and do the same with raw ham and mortadella. Blend all the ingredients together. Add the grated Parmigiano Reggiano cheese, nutmeg, pepper to taste and the eggs and blend it to reach a fine consistency. Adjust with salt by tasting.
Happy Holidays!